Authentic chicken curry

    Easy, yummy, authentic Indian chicken curry.

    2 people made this

    Serves: 4 

    • 4 to 5 tablespoons sunflower oil
    • 1 stick cinnamon
    • 1 to 2 bay leaves
    • 5 to 6 black peppercorns
    • 3 to 4 green cardamom pods
    • 2 onions, finely chopped
    • 2 tomatoes, chopped
    • 1 teaspoon ginger-garlic paste
    • 1 teaspoon salt
    • 3 tablespoons tomato puree
    • 1 teaspoon Kashmiri chilli powder
    • 1 teaspoon garam masala
    • 3/4 teaspoon ground coriander
    • 1/2 teaspoon turmeric
    • 4 chicken breast fillets, cut in small pieces
    • 2 teaspoons dried fenugreek leaves
    • 1 green chilli, sliced
    • fresh coriander, to garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Firstly heat oil in a large pan over medium high heat. Add cinnamon stick, bay leaves, black peppercorns and cardamom pods and fry for 2 minutes to infuse the oil. Remove the whole spices and discard.
    2. Add the onion to the hot oil and fry till soft and a bit golden. Add the chopped tomatoes, ginger-garlic paste and salt, and cook and stir for a few minutes till the tomatoes have softened. Add the tomato puree, chilli powder, garam masala, ground coriander and turmeric. Cook for 2 minutes, then add the chicken and stir to coat. Lower the heat and cover. Cook, stirring occasionally, for 20 minutes, adding the fenugreek during the last 5 minutes of cooking.
    3. Garnish with the fresh green chilli and coriander just before serving.

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